Iced Cream with Foie Gras à la Caneton

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

one and a half pints of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a pinch of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
three quarters of a pint of liquid aspic jelly
Marshall’s apricot yellow ↝ Apricots, raw [Fruits and Fruit Juices]
the contents of a jar or tin of pâté de foie gras from which the fat has been removed ↝ Pate de foie gras, canned (goose liver pate), smoked [Poultry Products]
chopped aspic jelly
little eggs, made by putting a portion of the cream and foie gras in small egg moulds and freezing them similarly to the duck ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
little blocks of cut jelly ↝ Jellies [Sweets]
sprigs of picked chervil ↝ Parsley, raw [Not included in a food category]
glass eyes for the duck

Instructions (10)

Take one and a half pints of cream and season it with a pinch of cayenne pepper and a little salt.
Mix with it three quarters of a pint of liquid aspic jelly.
Freeze in the freezing machine until the mixture is setting.
Line the duck mould with the cream mixture, colouring a small portion with a little of Marshall’s apricot yellow to represent the beak of the bird.
When the mould is lined, fill up the centre with the contents of a jar or tin of pâté de foie gras from which the fat has been removed.
Close up the mould and put it into the charged ice cave or in a mixture of ice and salt to freeze for about one hour.
If placed in ice and salt the joints of the mould should be luted with dripping to prevent the brine entering.
When frozen dip the mould into cold water and turn out the duck on to a bed of chopped aspic jelly.
Garnish it round with little eggs, made by putting a portion of the cream and foie gras in small egg moulds and freezing them similarly to the duck, and little blocks of cut jelly and sprigs of picked chervil.
If you have glass eyes for the duck they give it a finished appearance.

Original Text

Iced Cream with Foie Gras à la Caneton.
(Crème glacée au Foie Gras à la Caneton.)

Take one and a half pints of cream and season it with a pinch of cayenne pepper and a little salt; mix with it three quarters of a pint of liquid aspic jelly and freeze in the freezing machine until the mixture is setting; then line the duck mould with it, colouring a small portion with a little of Marshall’s apricot yellow to represent the beak of the bird; when the mould is lined, fill up the centre with the contents of a jar or tin of pâté de foie gras from which the fat has been removed, then close up the mould and put it into the charged ice cave or in a mixture of ice and salt to freeze for about one hour; if placed in ice and salt the joints of the mould should be luted with dripping to prevent the brine entering; when frozen dip the mould into cold water and turn out the duck on to a bed of chopped aspic jelly and garnish it round with little eggs, made by putting a portion of the cream and foie gras in small egg moulds and freezing them similarly to the duck, and little blocks of cut jelly and sprigs of picked chervil. If you have glass eyes for the duck they give it a finished appearance. Serve for an entrée or second course dish, or for any cold collation. The same mould may be used for a large variety of different dishes.

Notes

—